Grilled Swordfish with Tangy Compound Butter

July 10, 2010
Author Notes

Montauk swordfish layered with butter; Merrill's summer squash with chili, mint and toasted almonds; some good bread and a big salad--can you think of a better dinner before vacation? We finished with Kelsey's chocolate cake and coffee--and now we're packing for family reunion at the beach. It's a great life! - drbabs —drbabs

Test Kitchen Notes

Brining the fish made it ultra juicy and the compound butter was very tasty. - Cecilia —The Editors

  • Serves 2-3
  • 1 cup warm water
  • 1 TB kosher salt
  • ½ cup (1 stick) butter, room temperature
  • 1 tsp minced garlic
  • 1 TB lemon zest (zest of 1 lemon)
  • 1 TB minced parsley
  • 1/2 tsp red pepper flakes
  • 1 TB Worcestershire sauce
  • ½ tsp kosher salt
  • 1 1-lb swordfish steak
  • olive oil
  • Fresh ground black pepper
  • Flaky sea salt
In This Recipe
  1. Early in the day, mix 1 TB kosher salt into a cup of warm water. Stir well to dissolve. Refrigerate till cold.
  2. Mix minced garlic, lemon zest, parsley, red pepper flakes and Worcestershire sauce into softened butter—mix well. Put into ramekin and refrigerate.
  3. About 1/2 hour before cooking, put the swordfish into the brine for 10 minutes, turning once after 5 minutes. Rinse fish well and dry. Let fish come to room temperature and start grill. Take compound butter out of refrigerator and let it come to room temperature as well.
  4. Rub swordfish steak with olive oil and sprinkle generously with fresh ground black pepper. Grill fish over direct heat until just cooked through, about 5 minutes per side (depending on thickness). Let fish rest, covered, for 5 minutes. Serve with compound butter layered on top and a sprinkling of flaky sea salt.
  5. (The butter is amazing on a baguette, too!)
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